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Peking Duck PHX.

twodogs Jul 13, 2009 09:04 PM

Having dinner with friends the other night ,Peking duck was mentioned and we all decided we should go out for Peking duck in the near future.It has been so long since I've had it I didn't even know where to suggest.What do you Chowhounders suggest?

  1. AlFerris Jul 13, 2009 10:04 PM

    Only place I've had Peking Duck recently in Phoenix was Golden Buddha in the Chinese Cultural Center. It was fine last time, but not amazing.

    1. ipsedixit Jul 13, 2009 10:15 PM

      Authentic Peking Duck is not to be found in Phoenix.

      You can get a pretty good facsimile with what is really "Cantonese Roast Duck" (even though most menus will list it as "Peking Duck").

      Try either Lao Ching Hing or Nee House.

      2 Replies
      1. re: ipsedixit
        tastyjon Jul 13, 2009 10:51 PM

        Just curious... is the authenticity based on cooking method?

        1. re: tastyjon
          ipsedixit Jul 14, 2009 10:00 AM

          Yes, cooking method as well as the type of duck.

          Beijing duck are bred and raised with special feed, and are required to be force fed several times a day for a 3 week period to ensure that the ducks develop an extra nice fatty layer.

          When it comes time to prepare the dish, the ducks are slaughtered, pumped full of air to separate the skin and fatty tissue, soaked in water, hung in open air for 24 hours, doused with sugar syrup or molasses (or some combo of vinegar, salt, sugar and ginger).

          The duck is roasted in a special brick oven that uses a special type of pear tree wood to use as fuel for the fire.

          Most health dept. in major metro areas would not permit the ducks to be hung out to dry for 24 hours and most purveyors of this dish in the U.S. generally (note, generally) do not have the traditional brick ovens.

      2. h
        hzp Jul 14, 2009 03:51 AM

        super dragon has v. good peking duck (very good, not spectacular, but best in phx) and is a nice place to sit down.

        that said, i'd bet that new place next to lee lees has awesome peking duck.

        7 Replies
        1. re: hzp
          silverbear Jul 14, 2009 06:39 AM

          Which Lee Lee location?

          1. re: silverbear
            h
            hzp Jul 14, 2009 06:51 AM

            chandler. what's the new place next to it with dimsum? phoenix palace sounds familiar, but I could be wrong.

            1. re: hzp
              ciaogal Jul 14, 2009 07:48 AM

              Nee House has a great preparation...served traditional style. Crispy skin removed to a 2nd plate along w/ scallions, juliened cucmber, hoisin sauce and pancakes! Jade Palace does a similar preparation.....they used to run a Tuesday Night Peking duck special....

              1. re: ciaogal
                twodogs Jul 14, 2009 11:19 AM

                Where are these two restaurants located?And thanks for the info.

                1. re: twodogs
                  a
                  andyeats Jul 14, 2009 11:44 AM

                  Adding links to Nee House and Jade Palace.

                  Jade Palace actually has three locations in the Valley, but I recommend the location on Shea because you can conveniently go to Sweet Republic for dessert afterwards! (they are located in the same strip mall)

                  -----
                  Jade Palace
                  9160 E Shea Blvd, #101, Scottsdale, AZ 85260

                  Nee House
                  13843 N Tatum Blvd Ste 17, Phoenix, AZ 85032

              2. re: hzp
                silverbear Jul 14, 2009 02:33 PM

                Phoenix Palace serves some of the best dim sum in the PHX metro area. Didn't know about the duck. Thanks for the tip.

                1. re: silverbear
                  AlFerris Jul 20, 2009 10:42 PM

                  I was at Phoenix Palace on July 2 and was hugely disappointed. First of all, I didn't know that they got rid of the buffet. Second, they only had about 12 tables set for lunch. Third, they only had ONE dim sum cart, and you had to request that they come back. Fourth, they kept asking if we had enough, apparently trying to turn the table.

                  Not only did they seem to be rationing the minimal dim sum offerings (only about a dozen basic items), they were also rationing the condiments. We asked for chile sauce, and we got one tablespoon of chile sauce in a small dish. When we requested more, since we had three people at the table, they actually brought out two extra small dishes and a teaspoon so we could split the tablespoon!

                  In addition, the barbecue station where they usually have the roast duck was barely running. I think I saw one duck hanging. I used to always stop at Phoenix Palace to pick up a roast duck to go, but after this visit, I would be hard pressed to go back. Phoenix Palace used to be one of my favorite places in the Valley, but I can't possibly support them anymore.

          2. a
            andyeats Jul 14, 2009 09:02 AM

            Just a general FYI that some places require a 24 hr advance order...so it's probably a good idea to confirm this wherever you end up going.

            1. drewb123 Jul 14, 2009 01:42 PM

              Jade palace on 90th and shea is my goto. It is awesome!! $35 feeds 4 people. Its usally two of us with tons of leftovers. No 24 hr notice required.

              1. f
                fledflew Jul 17, 2009 03:47 PM

                Great Wall at 35th Ave and Camelback has a excellent Peking Duck - the best I've had in AZ, although I haven't had it at everyplace mentioned in this thread. Crispy skin served on top of those pastel colored chips to soak up the duck fat, steamed buns, scallion, and hoisin. The meat arrives in pieces on a separate platter. Best part is that no prior notice is required.

                -----
                Great Wall Cuisine
                3446 W Camelback Rd, Phoenix, AZ 85017

                11 Replies
                1. re: fledflew
                  drewb123 Aug 31, 2009 04:21 PM

                  Yum fledflew!!! I havent been to greatwall but have a huge craving for peking, just might goto tonight

                  1. re: drewb123
                    Rubee Mar 20, 2010 04:07 PM

                    Adding Gourmet House of Hong Kong for future reference.

                    http://blogs.phoenixnewtimes.com/bell...

                    -----
                    Gourmet House of Hong Kong
                    1438 E McDowell Rd, Phoenix, AZ 85006

                    1. re: Rubee
                      drewb123 Mar 21, 2010 02:47 PM

                      I just read review and checked their menu out..Looks divine.

                      Had a chance to try Great Wall Peking duck on V-day.It was good but wasn't great IMHO.

                      -----
                      Great Wall Restaurant
                      20928 N John Wayne Pkwy Ste C1, Maricopa, AZ 85239

                  2. re: fledflew
                    d
                    daveinspace Jun 11, 2010 11:38 AM

                    Your first indication that you should stay away is the steamed buns! That is not authentic AT ALL. It MUST be served with flour pancakes/crepes/tortillas or whatever you want to call it. Basically when they serve you steamed buns they are being lazy. You will never find that being served with Peking duck in China. Also, roast duck is not Peking duck. Roast duck is from Canton/HongKong, which is south China. Peking duck is from Peking, northern China and prepared in very special ways to make the skin super crispy and fat free. They also need to serve with the special Peking spring onion. Golden Buddha used to serve with the crepes but switched to steamed buns to my great disappointment. Take a look at the pictures in that Gourmet House of Hong Kong blog link below. Second picture. Although looking at the first picture I wouldn't bother with going there. The duck is badly cut with horrible presentation. Peking duck is suppose to be presented in 3 courses. They shave the skin and present that in a nice form with the pancakes, onion, and hoisin sauce as first course. The meat is not presented with that. 2nd course they use the duck meat in some sort of stir fry dish. 3rd course they use the carcass in a duck soup.

                    -----
                    Golden Buddha
                    668 N 44th St, Phoenix, AZ 85008

                    Hong Kong Restaurant
                    2328 E Indian School Rd, Phoenix, AZ 85016

                    1. re: daveinspace
                      Dmnkly Jun 11, 2010 01:58 PM

                      "Your first indication that you should stay away is the steamed buns! That is not authentic AT ALL. It MUST be served with flour pancakes/crepes/tortillas or whatever you want to call it. Basically when they serve you steamed buns they are being lazy. You will never find that being served with Peking duck in China."

                      Gotta call you a bit on this one, Dave.

                      You can definitely get Peking Duck served with buns in China, though I understand that's more prevalent (if not exclusively) in the southern part of the country, which is where I've encountered it many times, personally. And it absolutely does not mean the restaurant is "being lazy," nor does it necessarily mean that the duck itself is in any way inferior.

                      I'm not familiar with the intricacies of dish's origins, and I'm not going to put myself forth as an expert on the same. It may very well be that the strictest traditional interpretation excludes the bun variant, though the fact that at least some of the restaurants that are most famous for the dish in Beijing include meat in the first course suggest that perhaps the "proper" technique is not quite as consistent as you think (YouTube video showing the carving at Quanjude: http://www.youtube.com/watch?v=2mHHjk... ). But to suggest that you need to leave China to find it served with buns, or that anybody who dares to serve it on a bun is doing a cut-rate job is demonstrably false.

                      It's a big country with a lot of people. Some of them eat their Peking Duck on steamed buns, lots of them -- even in Beijing -- have a lot of meat with the skin, and I'd wager there are other minor variations that have also been around for a long, long time.

                      1. re: Dmnkly
                        ipsedixit Jun 11, 2010 02:18 PM

                        Ditto Dmnkly.

                        The reason why it is difficult to find authentic Peking Duck in Phoenix has little to do with the accoutrements; rather it has everything to do with the duck itself, which I explained upthread and which you can read here: http://chowhound.chow.com/topics/6364...

                        1. re: Dmnkly
                          Rubee Jun 11, 2010 02:22 PM

                          I agree that the steamed buns are regional and not inauthentic. I too was disappointed when I moved out here, so did some research and found that out.

                          However, I prefer the pancakes, and the Peking duck served in the courses daveinspace describes. I asked once in a post if any restaurants served it in the traditional three courses (skin and scallions with pancakes, stir-fry course with meat, and soup with the bones) and never got any responses, so I don't think there is one locally.

                          And now since I'm craving it, some pics from 9Lives of one our Boston Chowhound feasts at a favorite hole-in-the wall (with the three courses) in Chinatown. We ordered three ducks for our big group. Now I'm hungry .

                          http://www.flickr.com/photos/61246842...

                          1. re: Rubee
                            Dmnkly Jun 11, 2010 02:25 PM

                            I prefer the pancakes, too. I think the bun detracts from the duck. It's too much. But that said, I take issue with the suggestion that a dish with origins so uncertain has a single, precise way that is proper. There's a line to be drawn, for sure. I don't care if it's located a block from Tiananmen Square, if there's a place that douses it with ketchup, I feel pretty comfortable labeling it inauthentic. But the bun is arguably a legitimate variant, I think. And if not, legitimate variants exist.

                            1. re: Dmnkly
                              Dmnkly Jun 11, 2010 02:26 PM

                              And P.S., if you find a good spot, I'm soooo there :-)

                              1. re: Dmnkly
                                Rubee Jun 11, 2010 02:45 PM

                                I agree! And then there's the authenticity controversy of hoisin sauce with Peking Duck vs. the wheat-based tian mian jiang, but let's not go there ; )

                                1. re: Rubee
                                  Dmnkly Jun 11, 2010 03:23 PM

                                  Yeah, I figured why pile on :-)

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